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as of 9/16/2019

BEER STYLES AND SENSORY ANALYSIS
Country - Partner Institution - Programs: Australia - University of Melbourne - 'Australian Universities'
UC Course SubjectAgricultural Sciences
Number & Suffix: 10
Full UC Title: BEER STYLES AND SENSORY ANALYSIS 
Transcript Title: BEER STYLES & ANALY 
UC QTR Units - Division: 6.0 - Lower Division 
Course Description: This course explores the economic, technological, historical, and social aspects that have led to the development of distinctive styles of beer. Students learn what contributes to each style and how to conduct sensory assessment of beer. They also examine the health impacts of alcohol and the responsible service of alcohol. Students outline the major steps in the brewing process; describe how economic, technological, and social factors have influenced the development of brewing; analyze how distinct styles of beer have arisen due to local differences in the brewing process; explain how sensory panels are organized and how sensory analysis is conducted; implement and explain the Responsible Service of Alcohol; describe the elements that contribute to sensory analysis of foods and beverages; derive, interpret, and evaluate social, historical, technical, and economic information from a wide variety of sources; develop interdisciplinary knowledge across broad discipline areas; practice observation, critical analysis, report writing, independent critical thought, rational inquiry, self-directed learning, and research; and communicate effectively in both written and verbal forms. 
Language of Instruction: English
 
Partner Title: BEER STYLES AND SENSORY ANALYSIS 
Partner University Department: Food Science 
Partner University Course Number: FOOD10001